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Sweet Potato, Black Bean and Avocado Bowls

COOK TIME
30 mins
PREP TIME
20 mins
SERVINGS
3-4 Servings
RATE THIS RECIPE
(30)
Sweet potato, avocado and black bean bowl
Lauren Salkeld
COOK TIME
30 mins
PREP TIME
20 mins
SERVINGS
3-4 Servings
RATE THIS RECIPE
(30)

Ingredients

  • 1 cup long-grain brown rice
  • 2 medium sweet potatoes, peeled and cubed
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1 can black beans, drained and rinsed
  • 2 avocados, pitted and cubbed
  • 1/2 cup toasted, salted pepitas (pumpkin seeds)
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges, for serving
  • Chef notes

    Feel free to add more toppings, such as shredded or crumbled cheese and your favorite salsa.

    Preparation

    Preheat the oven to 400°F.

    In a medium saucepan, combine rice with 1 3/4 cups water and bring to a boil. Lower the heat, cover and simmer until tender, about 25 minutes. Keep warm.

    While the rice is cooking, in a baking dish, toss the sweet potatoes with 2 tablespoons of the olive oil. Season to taste with salt and pepper. Roast until tender, 25 to 30 minutes. Keep warm. 

    In a small saucepan over medium heat, warm the remaining 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 1 minute. Add the cumin and sauté for 30 seconds. Add the beans and cook, stirring occasionally, until heated through, about 5 minutes. Season to taste with salt and pepper.

    Divide the rice, sweet potatoes and black beans among 4 bowls. Top each bowl with avocado, pepitas and cilantro. Serve with lime wedges.